Fire Roasted Tomato, Chicken, And Green Chili Soup Or Stew
From gkwillow 12 years ago
- 50 mins to make
- Serves 6
I remember having Green Chili Stew at some friends' house in New Mexico - it was one of the hottest foods I think I've ever had! This is a much more toned down version (with chicken and tomatoes added) but still full of good flavor and a bit of spice :) I used leftover cooked chicken, but of course you could start from scratch. Read more ..if you have the time! See less
Ingredients
- 1 onion, chopped shopping list
- 4-5 small jalapeno peppers, seeded and diced shopping list
- 2 medium potatoes, chopped shopping list
- 1 cup baby carrots, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp cumin (generous) shopping list
- 1 tsp thyme (generous) shopping list
- 1 pkt Sazon Goya seasoning shopping list
- 4 cups cooked chicken shopping list
- 1 can (14.5 oz) fire roasted diced tomatoes (undrained) shopping list
- 1 can (4.25 oz) chopped green chilies (undrained) shopping list
- 3 cups chicken broth shopping list
- salt and pepper to taste shopping list
How to make it
- Saute the onion, garlic, potatoes, carrots, and jalapeno pepper until soft in small amount of olive oil.
- Add the spices/seasoning and continue to saute until well combined.
- Add the cooked shredded or chopped chicken, undrained tomatoes, and undrained chilies.
- Pour in chicken broth and stir well. Bring to a boil, then lower heat and continuing simmering (covered) for 30 minutes or until the potatoes and carrots are tender.
- If you would like to serve this thick as a stew, add a flour or cornstarch slurry at the end of cooking... I used about 1 Tbsp cornstarch mixed with a little bit of cold water.
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" It was excellent "